Salade de chou-fleur façon salade de pommes de terre

Ingrédients

• 8 cups cauliflower (cut into 1/2” pieces (from 2 medium heads))
• 1/2 cup mayonnaise
• 2 Tablespoons yellow mustard (or dijon mustard)
• 2 Tablespoons dill pickle juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup celery (finely chopped)
• 1/2 cup dill pickles (finely chopped)
• 2 Tablespoons red onions (finely chopped)
• 2 hard-boiled eggs (diced)
• 1 Tablespoon fresh dill (chopped (optional))
• Dash paprika (optional)
• Salt and pepper (to taste)

Préparation

1. 1

   Steam the 8 cups cauliflower by filling a large pot with about 2 cups of water and place a steamer basket in the bottom. Bring the water to a boil. Place the cauliflower florets into the steamer basket.

2. 2

   Cover the pot and steam until the cauliflower florets are just fork tender (6-8 minutes). Remove from the heat and dump the cauliflower onto a clean dish towel. Allow to cool for 10 minutes.

3. 3

   To a large bowl, add the ½ cup mayonnaise, 2 Tablespoons yellow mustard, 2 Tablespoons dill pickle juice, ½ teaspoon salt, and ¼ teaspoon pepper and whisk to combine.

4. 4

   Add the cooled cauliflower, 1/2 cup celery, 1/2 cup dill pickles, 2 Tablespoons red onions and 2 hard-boiled eggs and toss gently to combine. Season with salt and pepper, to taste.

5. 5

   Sprinkle with the 1 Tablespoon fresh dilll and Dash paprika. Enjoy!